With the grape season still going strong, make the burst of red, green or black grapes your juicy secret for happy fall meals. Honey-balsamic chicken with grapes is sure to earn an A-plus from your crowd. Boneless, skinless chicken breast is a school-year standby, and chances are the other ingredients – honey, spices and balsamic vinegar – are already stocked in your pantry. Add halved red and green grapes, and that’s all it takes to turn ho-hum chicken into a new and comforting family favorite.
Serves: 4 persons
Energy: 261 calories
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon sea salt
- To taste freshly ground black pepper
- 3 shallots, roughly chopped
- 2 cups red seedless grapes, halved
- 1 cup green seedless grapes, halved
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh rosemary
- Preheat the oven to 200 C.
- Heat the oil in a large oven-safe skillet over medium-high heat.
- Season the chicken with salt and pepper and add it to the skillet with the shallots. Cook for 10 minutes, stirring and turning the chicken occasionally, until it and the shallots are nicely browned.
- Add the grapes, vinegar, honey, and garlic and bring them to a boil; cook and stir for five minutes more.
- Place the skillet in the oven and roast for 10 minutes, or until chicken is cooked through.
- Sprinkle the top with rosemary. Serve.
Serving suggestion: Serve over a brown rice blend or polenta with lightly steamed chard or kale.